Fruit Chart

[Bee]

Do they add preservatives to store bought apple cider that inhibits yeast?

[Bushman]

Do they add preservatives to store bought apple cider that inhibits yeast?

On some you have to check out the label before purchasing.

[Prole]

Ripeness matters. l like Bosc pears and they make a great brandy but they are best when really ripe and on the verge of spoiling. I then core, peel and freeze them. When they thaw you can mash them up. Using a sugar wash to mash them along with Red Star Couvee yeast does the trick. The product i fine unoaked and minimally aged.

[Cwrex]

http://www.thefruitpages.com/contents.shtml" onclick="window.open(this.href);return false;" rel="nofollow

Wonderful - thank you. Wish I read this before starting on Strawberry Brandy LOL.

[The Baker]

Ripeness matters. l like Bosc pears and they make a great brandy but they are best when really ripe and on the verge of spoiling. I then core, peel and freeze them. When they thaw you can mash them up. Using a sugar wash to mash them along with Red Star Couvee yeast does the trick. The product i fine unoaked and minimally aged.

I am certainly not an expert so I would like to hear from others; but, why go to all the extra labour of coring and peeling???

Geoff

[Ifounditlikethat]

Thanks for this. I’m going to be playing with persimmon next year since the Mrs planted ALLOT of them in our orchard area and she had no idea what to make with them.

[Bradster68]

Ripeness matters. l like Bosc pears and they make a great brandy but they are best when really ripe and on the verge of spoiling. I then core, peel and freeze them. When they thaw you can mash them up. Using a sugar wash to mash them along with Red Star Couvee yeast does the trick. The product i fine unoaked and minimally aged.

I am certainly not an expert so I would like to hear from others; but, why go to all the extra labour of coring and peeling???

Geoff

All I know....I'm no expert either 'but it's good to hear from someone with so much experience. Glad you chimed in Mr baker. Looking forward to hearing your opinions on questions posted on this forum.

[Ifounditlikethat]

Ripeness matters. l like Bosc pears and they make a great brandy but they are best when really ripe and on the verge of spoiling. I then core, peel and freeze them. When they thaw you can mash them up. Using a sugar wash to mash them along with Red Star Couvee yeast does the trick. The product i fine unoaked and minimally aged.

I am certainly not an expert so I would like to hear from others; but, why go to all the extra labour of coring and peeling???

Geoff

I’ve only done limited fruit distilling, but I’ve made allot of fruity mead, wines, pear and apple cider over the years. Coring tends make for less mess in the fermenter, peal on or off makes a major difference in aroma and mouth feel, especially if you ferment on the fruit. I’ve made a few apple brandy washes and having the skin on tends to give more fresh apple smell, but also more sour or tart taste. It’s all about the style you want to drink.

[The Baker]

Thanks, Ifoundit.

Good explanation.

Geoff

[Crow River]

Another reason to core apples and pears is the pips (seeds) are toxic. I love making calvados and I ferment on the fruit, with skin, but I cut out the seeds first.